Gluten-Free Soft and Fluffy Milk Bread
Discover the ultimate recipe for Gluten-Free Soft and Fluffy Milk Bread, a delightful twist on classic milk bread that promises pillowy softness without the gluten. Perfect for those with dietary restrictions, this bread combines gluten-free all-purpose flour with tapioca starch to achieve a tender crumb and light, airy texture. Enriched with warm milk, a touch of butter, and a hint of sweetness from granulated sugar, it delivers a mild, comforting flavor that pairs beautifully with both sweet and savory spreads. The recipe is straightforward, involving simple yeast activation and two rises for a perfectly risen loaf with a golden crust. Ideal for breakfast sandwiches, toast, or enjoying as is, this bread is a gluten-free bakery dream come true, ready in under an hour of hands-on preparation.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour (with xanthan gum included)
- 50 grams Tapioca starch
- 240 ml Milk (whole milk or a lactose-free alternative)
- 40 grams Unsalted butter (softened)
- 40 grams Granulated sugar
- 7 grams Active dry yeast
- 6 grams Salt
- 1 large Egg
Instructions
Warm the milk to about 40°C (105°F) and stir in the sugar until dissolved. Add the active dry yeast and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt.
Add the yeast mixture, egg, and softened butter to the dry ingredients. Mix thoroughly using a stand mixer with a paddle attachment or by hand with a wooden spoon until you get a smooth but slightly sticky dough.
Scrape the dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
Once risen, grease an 8x4-inch loaf pan. Transfer the dough into the pan, smoothing the top with a spatula or damp hands.
Cover the pan loosely with plastic wrap or a towel and let the dough rise for another 30-40 minutes until it reaches just above the edge of the pan.
Preheat the oven to 180°C (350°F).
Bake the bread for 30 minutes, or until the top is golden brown and a thermometer inserted into the center reads 93°C (200°F).
Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 54.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 351 mg | 27% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
